When chicken wing prices started soaring, Wingstop innovated by introducing their incredible buffalo chicken thighs. This copycat recipe brings that same crispy, saucy goodness to your kitchen, offering all the flavor of traditional wings at a fraction of the cost. Perfect for game day or any time you’re craving that signature buffalo taste.
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Table of Contents
Why Make Buffalo Thighs Instead of Wings
The rising cost of chicken wings has changed the game. What was once a budget-friendly option has become a luxury item, often costing twice as much as chicken thighs. But here’s the good news: chicken thighs deliver more meat, better value, and equally amazing results when prepared with Wingstop’s signature buffalo treatment.
Wingstop Buffalo Chicken Thighs Ingredients
For the Chicken:
- Skin-on, bone-in chicken thighs – Provides rich flavor and maintains moisture during cooking; skin becomes deliciously crispy
- Canola oil – High smoke point ideal for deep frying
- Salt and pepper – Enhances overall flavor
For the Buffalo Sauce:
- Margarine – Creates the signature buttery base of buffalo sauce
- Frank’s Red Hot Sauce – Provides classic buffalo heat and tang
- White vinegar – Adds brightness and cuts through richness
- Worcestershire sauce – Brings depth and umami notes
Equipment Needed
- Deep fryer or large, heavy-bottomed pot
- Deep-fry thermometer
- Wire cooling rack
- Small saucepan
- Mixing bowl
- Tongs
- Meat thermometer
- Paper towels
Choose Your Thighs Carefully
Since you are trying to recreate some of the shareability of chicken wings, the best chicken thighs to use for this Wingstop Thighs Original Hot Buffalo recipe are small ones.
Not only will there be more thighs to go around, but they will take a shorter time to cook. You can often find smaller thighs and the best pricing by buying Value Packs.
Don’t be afraid to buy more chicken thighs than you need because chicken thighs freeze well.
Do chicken bones freak you out? That’s okay! You can use boneless chicken thighs instead, but you’ll want to cook them a few minutes less.
How to Make Wingstop Buffalo Chicken Thighs
- Heat canola oil to 375 degrees. Deep fry the chicken thighs in the oil for 13 to 20 minutes, until done (internal temperature is 165 degrees). Transfer the fried thighs to a wire rack to drain.
- While the chicken is frying, combine margarine, Frank’s RedHot Sauce, white vinegar, and Worcestershire sauce in a small saucepan. Heat over medium-low heat and stir until all is melted and incorporated.
- Place the cooked thighs in a bowl and pour the sauce over them. Thoroughly coat the thighs with sauce. Serve immediately.
Make-Ahead and Storage
- Prep Ahead: Season chicken up to 24 hours before
- Storage: Keep leftover sauce separate
- Reheating: Best fresh, but can reheat in the oven at 350°F
- Freezing: Raw thighs freeze well for up to 3 months
Common Questions
Q: Can I use boneless thighs? A: Yes, reduce cooking time by 3-4 minutes.
Q: Why isn’t my skin crispy? A: Ensure oil temperature stays at 375°F and pat thighs completely dry.
Q: Can I bake these instead? A: Yes, but the texture will differ. Bake at 425°F for 25-30 minutes.
Recipe Variations – Switch Up the Sauce
When it comes to sauce, everyone has a favorite. One of the best things about making these Wingstop thighs at home is that no one needs to compromise.
Serve original hot buffalo-style chicken wings to the adults and give the kids something milder. The sauce recipe below is the classic hot wings sauce, but you can substitute one of these other varieties if you want to get creative:
- Garlic-Parmesan Butter Wing Sauce: Melt 1/2 cup of butter or margarine in a saucepan. Remove from the saucepan from the heat and stir in 1/2 cup of finely ground parmesan cheese, a teaspoon of garlic powder, and a pinch of black pepper.
- Asian Wing Sauce: Combine a 1/2 cup of butter or margarine and a 1/2 cup of honey in a saucepan. Heat over medium-low until the butter melts. Whisk in a 1/4 cup of hoisin sauce and a 1/4 cup of soy sauce. Remove the saucepan from the heat and add a tablespoon of freshly grated ginger.
- Sweet Orange Wing Sauce: In a saucepan, whisk together a 1/2 cup of orange marmalade, two tablespoons of soy sauce, a tablespoon of chili sauce, a tablespoon of dark sesame oil, a tablespoon of minced garlic, a tablespoon of honey. While whisking, bring to a simmer over medium heat. Remove from the heat.
Tips for Cooking and Serving Buffalo-Style Chicken Thighs
- Always use a thermometer made for frying. Let the temperature come back up to 375-degrees between batches. Remember not to cry too many thighs simultaneously, or they will wind up greasy.
- Cook in an air fryer. Preheat the air fryer to 400-degrees. Cook bone-in thighs for 12 minutes, flip them over, and cook for another 8 minutes. Cook boneless thighs for 12 minutes only. There is no need to flip boneless thighs.
- Serve with your favorite sides. Carrots, celery, ranch, and blue cheese dressing are just as essential for thighs as for wings!
Check out more chicken recipes on YouTube! And my smoked chicken thighs recipe.
More Wingstop Copycat Recipes
Love Buffalo flavor? Try these recipes!
- Air Fried Buffalo Cauliflower
- Boneless Buffalo Wings
- Buffalo Burger
- Buffalo Meatballs
- Frank’s Buffalo Chicken Dip
- Grilled Buffalo Wings
- Pluckers Wings
Favorite Fast Food Chicken Recipes
- Chick Fil A Chicken Sandwich
- Chick Fil A Chicken Nuggets
- KFC Fried Chicken
- Whataburger Chicken Strips
Check out more of my easy chicken recipes and the best fast food recipes here on CopyKat!
Wingstop Buffalo Chicken Thighs
Ingredients
- Canola oil for deep frying
- 2 pounds chicken thighs with skin and bones, small to medium-sized
- 1/2 cup margarine (you can use butter if you prefer)
- 3/4 cup Frank’s Red Hot sauce
- 1 teaspoon white vinegar
- 1 teaspoon Worcestershire sauce
Instructions
- In a deep fryer, heat the oil to 375°F. Deep fry the chicken thighs for 13 to 20 minutes, depending on their size, until they reach 165°F. When chicken thighs are done, remove them from the fryer and transfer to a wire rack.
- While the chicken is cooking, make the sauce by combining the margarine, Frank’s RedHot Sauce, white vinegar, and Worcestershire sauce in a small saucepan. Heat over medium-low heat and stir until all is melted and incorporated.
- Place the cooked thighs into a bowl and pour the sauce over them. Thoroughly coat the thighs with sauce, and serve immediately.
Notes
Pro Tips
- You can use a heavy-bottomed pot or Dutch oven if you do not have a deep fryer. Use a thermometer to check the oil temperature and keep it at 375 degrees.
- Size Selection: Choose smaller thighs for faster cooking and better sharing
- Temperature Control: Maintain 375°F oil temperature
- Batch Size: Don’t overcrowd the fryer
- Doneness: Always check the internal temperature
- Crispiness: Let excess oil drain properly before saucing
Sharon Fanning
Can I bake these instead of deep frying them?
Stephanie Manley
I think this would work, but if you have a convection oven, I would use that, baking without convection does not seem to crisp up the skin enough. You could also pan sear them.
Sheila
Oh wow! 🤤 These Buffalo Chicken Thighs from Wingstop look so good! I’m absolutely craving some spicy and crispy chicken now. Can’t wait to try this recipe at home and satisfy my cravings! 🍗👌